Instructions

1

Preparation: Heat oil in a stock pot over medium-high heat. Add onions, stirring occasionally, cook for 3 to 4 minutes or until softened. Add garlic and ginger, cook for 1 minute. Stir in allspice, cook 30 seconds. Add first listed carrots and stock. Cover. Bring to a boil over high heat. Reduce heat to medium. Uncover, and simmer for 8 to 9 minutes or until carrots are tender. Remove from heat. Stir in first listed cashews, honey, salt and pepper. Use an immersion blender, puree soup until smooth.

2

For Service: Ladle 8 ounces soup in a bowl, top with 1/3 ounce shredded carrots and 1 teaspoon second listed chopped cashews.